1. Thinly slice the potato to 1/8 to 1/16-inch thick. Immediately put the slices in cold water. Repeat with the other half of the potato and any other potatoes you are preparing.

2. Soak them for a few minutes and then rinse the slices. Dry the slices between two clean dish cloths or spin them in a salad spinner.

3. Arrange as many slices as will fit in a single layer on a dinner plate lined with a few paper towels. Make sure the slices do not touch or they will stick. If desired, sprinkle with salt or other spices.

4. Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden.

5. Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato. Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag.